Fresh Milled Greek Yogurt Bread (Bread Machine Recipe)

Fresh Milled Greek Yogurt Bread (Bread Machine Recipe)

1.5 lb loaf (Original Recipe)

•  ½ cup + 1½ teaspoons water (125 g)

•  ½ cup plain Greek yogurt (120 g)

•  2 tablespoons melted butter or oil (28 g)

•  ¼ cup honey or maple syrup (85 g)

•  1 large egg (50 g, without shell)

•  1½ teaspoons salt (9 g)

•  375 g or 3 1/8 cups freshly milled flour *I used 325 g hard white + 50 g einkorn

•  1 teaspoon sunflower lecithin (3 g, optional)

•  2 teaspoons instant yeast (6 g) — added after autolyze

•  (You may use only the egg, only sunflower lecithin, or both)

2 lb loaf

•  ⅔ cup + 1 tablespoon water (165 g)

•  ⅔ cup Greek yogurt (160 g)

•  3 tablespoons butter or oil (42 g)

•  ⅓ cup honey or maple syrup (113 g)

•  1 large egg + 1 egg white (80 g)

•  2 teaspoons salt (12 g)

•  500 g or 4 cups + 2 tablespoons freshly milled flour

•  1½ teaspoons sunflower lecithin (4.5 g, optional)

•  2½ teaspoons instant yeast (7.5 g, add after autolyze)

1 lb loaf (Small Bread Machine)

•  ⅓ cup + 1 teaspoon water (85 g)

•  ⅓ cup Greek yogurt (80 g)

•  1½ tablespoons butter or oil (21 g)

•  3 tablespoons honey or maple syrup (64 g)

•  1 small egg or ¾ large egg (38 g)

•  1 teaspoon salt (6 g)

•  250 g or 2 cups + 1 tablespoon freshly milled flour

•  ¾ teaspoon sunflower lecithin (2 g, optional)

•  1½ teaspoons instant yeast (4.5 g, add after autolyze)

Instructions

Add all ingredients except yeast to the bread machine pan.

Start the machine and let it mix just until everything is well incorporated.

Stop or reset the machine and allow the dough to autolyze for 15–45 minutes.

Add the yeast to the dough.

Restart the machine on Basic/White cycle or Whole Wheat cycle OR Dough cycle (see oven instructions below)

During the first knead, check dough:

◦                      If too wet, add flour 1 tablespoon at a time

◦                      If too dry, add water 1 teaspoon at a time

 Oven Baking Option (if using Dough Cycle) *This is my prefered method

After the dough cycle, shape dough into a loaf.

Place in a greased loaf pan.

Cover and let rise until just a bit above the edge of the pan.

Bake at 350°F (175°C) for 30–35 minutes.

Click here for the Printable Recipe!

*If you're looking for an alternative to plastic bread bags, our handmade beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!